Salmon

• 250g Swiss chard

• ½ onion

• 1 clove of garlic

• 1 tbsp butter

• Salt, pepper

• 1 pinch of nutmeg

• 2 salmon fillets (80g each)

• 1 pack of puff pastry (270g) from the chiller cabinet

• Wheat flour for dusting

• 1 egg

• 2 tbsp milk

Honey mustard sauce

• 2 shallots

• 1 tsp butter

• 50ml white wine

• 200ml fish stock

• 1 small bay leaf

• 3 white peppercorns

• 150ml cream

• 3 stalks of dill

• 2 tbsp honey

• 1 tbsp Dijon mustard

• Salt, pepper, Cornflour as required

1 Preheat the steam oven to 200°C and 30% humidity.

2 Wash and clean the Swiss chard, pat it dry and chop finely. Peel and dice the onion and garlic. Heat the butter in a saucepan. Sauté the onion and garlic in the butter, add the chard and cook briefly. Season with salt, pepper and freshly ground nutmeg and drain well in a sieve.

3 Wash the salmon fillets and dab dry. Then season with salt and pepper. Roll out the puff pastry and divide it into four equally sized pieces. Dust with a little flour, spread the chard on one side and place the salmon on top. Whisk the egg with the milk. Brush the edges of the puff pastry with the egg/milk mixture, fold into parcels and press the edges down well. Slit small vents in the dough with a knife and brush the entire surface with the egg/milk mixture. Place the packets in the steaming tray lined with baking paper and bake in the steam oven for approx. 20 minutes.

4 For the sauce, peel the shallots, dice and sauté in melted butter in a saucepan until translucent. Deglaze with white wine, reduce slightly and pour in fish stock. Add the bay leaf and the peppercorns. Reduce the liquid by half over a medium heat, then pour through a sieve, return to the pan and top up with cream. Wash the dill, shake dry, pick off the leaves (the fronds), chop finely and add. Season with honey, mustard, salt and pepper. If necessary, thicken the sauce with cornflour mixed in cold water until you have the desired consistency.

5 Arrange the salmon parcels together with the sauce on plates and serve.